Spelt Flour
0.960× absorption · 11.00–13.00% protein · hydration 60–70%
- Protein
- 11.00–13.00%
- Absorption
- 0.960×
- Hydration range
- 60–70%
- Category
- ancient-grain
About Spelt Flour
Spelt is an ancient wheat variety (Triticum spelta) with a delicate, nutty flavor. While protein content looks wheat-comparable (11-13%), spelt gluten is more fragile and soluble — it tears easily and doesn't tolerate extended fermentation. Spelt drinks ~4% less water than bread flour, making it behave opposite to whole wheat. Hydration range is narrower: 60-70% typically. Jovial Foods' organic spelt is the US reference. Use at 20-40% in blends for flavor complexity; 100% spelt loaves require careful handling and shorter fermentation. Pre-pandemic stuck as a niche-but-loyal audience product.
Technique
Short autolyse (20-30 min max). Gentle stretch-and-folds (2 sets). Shorter bulk ferment (15-20% less time than bread flour). Spelt over-proofs quickly — watch for signs and shape slightly underproofed. Cold retard is essential for handling.
Hydration guide for Spelt Flour
Baker's-percentage workable range: 60% — 70%. Absorption is 0.960× bread-flour baseline, so recipes written for bread flour need 4% less water when substituting Spelt Flour.